madeleines au miel

又開動了﹐最近好像特別有興趣做點心了﹐不久之前因為在某蛋糕店買了madeleine吃﹐所以特別想自己弄弄看﹐加上在網絡上看到便宜的模子﹐就立刻買回家﹐送到來幾個星期後終於有時間好好烤一盤了.

說真的﹐我覺得這次做得還不成功﹐因為我好像烤得不夠焦﹐還有就是不夠蜂蜜的味道﹐反而檸檬的味道就很夠了. 看來我要再次去外面買回來吃﹐再回味一下那個口感是怎麼樣的.
基本上﹐這個食譜是完全不難做的﹐食譜裡說要醒3個小時﹐這個有點久﹐更看過其他食譜是要放一晚才可以烤… 看來做出好點心是需要時間的喔~~~

Honey Madeleines / Madeleines au Miel
Adapted from Boulangerie-Patisserie Poujauran, from Dorie Greenspan’s Paris Sweet

105g Plain flour 中粉
1/2 tspn Baking powder 泡打粉
2 large eggs, room temperature 室溫雞蛋
65g sugar 砂糖
grated zest of 1/2 lemon 檸檬皮
2 tspn pure vanilla extract 香草精
1-2 tbspn of honey 蜂蜜 (receipe suggested 1 tbspn, but no honey flavour after baked)
70g unsalted butter, melted and cooled 無鹽奶油﹐融化﹐放涼了

eggs + sugar, using electric whisk till thick and doubled in size
雞蛋和糖打發至乳白色
add lemon zest, vanilla extract and honey, whisk till combined
再加入檸檬皮﹐香草精﹐蜂蜜﹐攪拌勻
sift flour and baking powder into the batter, using spatula to fold into well.
篩入麵粉和泡打粉﹐用刮刀攪拌勻
finally add melted butter, and fold it in.
最後﹐加入已融化的奶油﹐拌勻
once everything is fully co-operated, cover it up using cling film on the surface of the batter. Leave it till rest for 3 hours before you bake (i bake them after an hour)
當所有東西拌勻之後﹐放它3個小時(我放了一個而已)
using madeleine mould (i used silicone so i don’t need to grease and flour it, else you would have to), pipe batter into each mould, to almost full, bake for 10-12 minutes or shorter dependent on your mould and oven temperature at 200C.
烤箱預熱200C﹐ 將麵糊倒入模子裡﹐烤8-10分鐘

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